Spicy Pumpkin Chicken Chowder in the Slow Cooker

This creamy soup is so tasty and so easy to make in your slow cooker.

This soup is so good that my son asked for seconds. That almost never happens with soup at our house.

Try serving this pumpkin soup with these quick and easy whole wheat rolls and a green salad for a nutritious, delicious meal.

TIP FOR MAKING LIFE EASIER: I never ever peel potatoes. If you love peeling potatoes, then by all means, peel the potatoes for this recipe. But it’s not necessary. If you want to save some time, just give the potatoes a good scrub and be done with it. Not only does leaving the peels on the potato make meal prep easier, it also adds some nice color and extra nutrients to your meal. That’s right – there are nutrients in that potato peel. To learn more about the benefits of eating potato peels, go here.

NOTE: This recipe makes A LOT OF SOUP, which is good for my family of seven. If you do not need A LOT OF SOUP, you may want to try cutting this recipe in half.

Want some more great soup recipes? Try these.

Spicy Pumpkin Chicken Chowder in the Slow Cooker

  • Servings: 12
  • Difficulty: Easy
  • Print

2-3 lb boneless, skinless chicken breasts, cubed or whole
6 C chicken broth
15 oz pumpkin puree
5 medium potatoes, cubed
15 oz can of corn
1 onion, chopped
1 chipotle pepper, diced (from a can of chipotle peppers in adobo sauce)
1 tsp adobo sauce (from the can of peppers)
1 tsp black pepper
1 tsp salt

12 oz bacon, cooked and crumbled (see tip below)
1 C heavy cream, divided
1 C green onions, chopped
1/4 C corn starch

1. Add the chicken, broth, potatoes, pumpkin, corn, onion, chipotle pepper, adobo sauce, salt, and black pepper to your slow cooker. Stir to combine.
2. Cover and cook on low for 7-8 hours.
3. About 10 minutes before you’d like to eat, if you cooked whole chicken breasts (instead of cubed), remove the chicken from the slow cooker and shred. Return to the slow cooker.
4. Combine 1/2 C heavy cream with the corn starch in a small bowl. Stir well, getting rid of any lumps.
4. Add the cornstarch/cream mixture to the slow cooker and stir well. Add the remaining heavy cream, bacon, and green onions, and stir. Re-cover the slow cooker to keep things warm until you’re ready to eat.
5. Serve hot. Garnish with bacon and green onions, if desired.


For tips on cooking the bacon in this recipe, go here.

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This recipe was adapted from here.

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